Go Back Email Link
–+ servings
Funfetti cake topped with icing and sprinkles.

Funfetti Cake

Jillian Glenn
This funfetti loaf cake soft, tender, and absolutely delicious! Ice with vanilla icing or cream cheese frosting and topped with sprinkles! Whether you're celebrating a birthday or just in the mood for a sweet treat, this cake is sure to please everyone!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 222 kcal

Equipment

  • metal loaf pan
  • measuring cups and spoons
  • electric hand mixer or whisk
  • mixing bowls

Ingredients
  

The Funfetti Loaf Cake Ingredients

  • 1 cup milk use regular or plant-based
  • ⅓ cup melted butter use regular or plant-based
  • ¾ cup cane sugar
  • 1 teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 ¾ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
  • ¼ cup rainbow sprinkles

Vanilla Icing Ingredients

  • 1 ½ cup powdered sugar
  • 2 tablespoon softened butter use regular or plant-based
  • 1 tablespoon milk use regular or plant-based
  • 1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients

  • 1 ½ cup powdered sugar
  • 2 tablespoon softened butter use regular or plant-based
  • 2 oz cream cheese use regular or plant-based

Instructions
 

How To Make This Funfetti Loaf

  • Preheat the oven to 375ºF. Grease a 9-inch loaf pan or an 8-inch round pan with cooking spray.
  • In a large mixing bowl, mix the milk, melted butter, sugar, baking soda, baking powder, and vanilla. Then, mix in the flour. Fold the rainbow sprinkles into the batter - don't over mix, so they don't melt. Pour the batter into prepared pan.
  • If baking in a loaf form, bake for about 45 minutes or until the cake is golden. If baking in a round pan, you will want to bake the cake for less time. I recommend starting with 30 minutes and adding more time if needed.
  • While the funfetti loaf is baking, use an electric hand mixer to mix together the icing ingredients. Choose between the vanilla icing or the cream cheese icing. Spread the frosting of choice over the loaf while it's warm OR allow the loaf to cool and then spread the icing. Either way... it's delicious! Top with sprinkles and enjoy!

Notes

*Nutritional facts includes the vanilla icing, not the vegan cream cheese frosting.
  • Storing leftovers: Store any leftover cake in an airtight container at room temperature for up to about 4 days.
  • Freezing: To freeze the cake, store it unfrosted wrapped in plastic wrap and then placed into an airtight container like a freezer bag for up to 2-3 months. To thaw, let it sit in the fridge overnight and prepare your frosting on the day that you are ready to serve it.

Nutrition

Serving: 1servingCalories: 222kcalCarbohydrates: 40gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 229mgPotassium: 3mgFiber: 2gSugar: 28gVitamin A: 240IUCalcium: 68mgIron: 1mg
Keyword funfetti cake, funfetti loaf, vegan funfetti cake
Tried this recipe?Let us know how it was!